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Minnesota from Scratch

Thanks for stopping by! I'm Stephanie Thurow / MinnesotafromScratch and this is my website. I'm a food preservation instructor and bestselling author of Can It & Ferment It, WECK Small-Batch Preserving and WECK Home Preserving. My fourth book, Small-Scale Homesteading, is now available for pre-order! Join me here for info on food preservation, recipes, organic gardening, chicken keeping, urban homesteading and so much more.

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How to Make Sauerkraut From Scratch: Step by Step Guide to Fermenting Cabbage

February 6, 2014 by Stephanie 1 Comment

Homemade Sauerkraut - www.MinnesotaFromScratch.wordpress.com

Here is a quick and easy guide to making your own sauerkraut. Why ferment foods? I briefly explain why here. For ingredients, all you will need is organic cabbage and sea salt.

Homemade Sauerkraut - www.MinnesotaFromScratch.wordpress.com

I use about 1.5 tablespoons of sea salt per every 3 pounds or so of cabbage.

Homemade Sauerkraut - www.MinnesotaFromScratch.wordpress.com

Clean up your cabbage and shred it or grate it. Place the shredded cabbage in bowls and toss in some sea salt.

Homemade Sauerkraut - www.MinnesotaFromScratch.wordpress.com

Then begin to layer your cabbage into your crock, alternating between layering the cabbage and sprinkling it with sea salt.  Firmly pack the cabbage into the crock using some elbow grease. You can add additional veggies to your cabbage at this point as well, such as carrots, jalapenos, onions or garlic.

Homemade Sauerkraut - www.MinnesotaFromScratch.wordpress.com

I was able to fit both of my cabbages in this gallon sized crock. The salt should pull water out from the cabbage which will create the brine that your cabbage needs to be submerged in.  The older your cabbage is, the less water that will be pulled from the shreds.

Homemade Sauerkraut - www.MinnesotaFromScratch.wordpress.com

Cover your cabbage with a lid or weight to keep the cabbage under the brine level. I’ve used jars full of water, clean rocks and other creative items to weigh down my lids. Just make sure whatever you use is sanitized.

Homemade Sauerkraut - www.MinnesotaFromScratch.wordpress.com

If your brine does not rise above the cabbage, dissolve one tablespoon of sea salt in one cup of filtered water and add it to the crock.  Cover the crock with cheesecloth, a pillowcase or any other breathable wrap. Store in a cool, dry place and check on your sauerkraut on a daily basis to make sure no mold has grown or bugs have found there way in. You also want to make sure the brine has not evaporated.

Taste test every week or so until you have reached your desired taste.  I have had sauerkraut ready in two weeks and have left some fermenting as long as five weeks. Once it is complete, transfer the kraut into glass jars and keep it in the fridge!

How to make homemade sauerkraut - www.minnesotafromscratch.wordpress.com

Wondering about my beautiful crock? Most people ask me where they can find one for themselves. I bought mine from Jeremy Ogusky, a potter out in Boston. It is a handmade gallon size crock, which initially people think is too small, but I have found it to be just the right size. I refer to it as “the gem of my kitchen”. It’s not only functional, but aesthetically pleasing. See more of his crocks, recipes and portfolio here.

 

 

Filed Under: Fermented Foods, Homemade, Organic, Paleo, Recipes Tagged With: fermentation, fermented cabbage, fermented food, Good belly bacteria, good belly food, homemade crocks, homemade sauerkraut, How to make homemade sauerkraut, jeremy ogusky crocks, organic sauerkraut, paleo food, paleo sauerkraut, sauerkraut made from scratch, step by step guide to fermenting cabbage, weck jars, why eat fermented foods, why is fermented food good

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  1. The Paleo Diet: Our 30-Day Update | MinnesotaFromScratch says:
    February 20, 2014 at 9:57 am

    […] with sausage and homemade sauerkraut. We have eaten tons of eggs of the last 30 days. More eggs than I would have ever imagined […]

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Hi, I'm Stephanie. I'm the best selling author of Can It & Ferment It, WECK Small-Batch Preserving and WECK Home Preserving. My fourth book, Small-Scale Homesteading, is now available for pre-order! I'm a certified master food preserver, food preservation instructor, organic gardener, chicken keeper and nature lover. I specialize in creating easy to follow recipes and directions to help other homesteaders meet their goals.

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